# Components:
→ Chicken
01 - 1.1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1 tbsp vegetable oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
→ Sriracha Honey Sauce
05 - 3 tbsp Sriracha sauce
06 - 3 tbsp honey
07 - 2 tbsp soy sauce
08 - 2 cloves garlic, minced
09 - 1 tbsp rice vinegar
10 - 1 tsp sesame oil
→ Rice
11 - 1 1/4 cups jasmine or basmati rice
12 - 2 cups water
13 - 1/2 tsp salt
→ Vegetables & Garnish
14 - 1 medium cucumber, sliced
15 - 1 large carrot, julienned or thinly sliced
16 - 1 cup red cabbage, thinly shredded
17 - 2 spring onions, sliced
18 - 1 tbsp sesame seeds
19 - Fresh cilantro leaves (optional)
# Directions:
01 - Rinse rice under cold water until clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer 12-15 minutes until tender. Remove from heat and let rest, covered, for 5 minutes.
02 - Whisk together Sriracha, honey, soy sauce, garlic, rice vinegar, and sesame oil in a small bowl. Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper, add to pan, and cook 5-6 minutes until browned and cooked through.
04 - Reduce heat to medium. Pour the sauce over the chicken, toss well, and cook 2-3 minutes until sauce thickens and coats the chicken.
05 - Divide rice among 4 bowls. Top each with glazed chicken, cucumber, carrot, and shredded cabbage.
06 - Sprinkle with spring onions, sesame seeds, and cilantro if using. Serve immediately.
